Food Appendix D

Food Group
Appendix D: Organic Produce

Definition of Organic Produce

The following constitute the principal objectives of organic food production. All standards must be consistent with these principles:

Optimal conditions for soil biological activity must be provided in order to replenish and maintain long term fertility.

Nutritious and high-quality food and feed must be provided in viable quantities.

Pollution that is a result of farming must be reduced.

A "closed cycle" farming system should be encouraged by using local resources and recycled nutrients.

The food production system should enhance ecological cycles.

The genetic diversity of the agricultural system and its surroundings, including protection of plants and wildlife habitats must be maintained.

Farm workers must be ensured decent and non-exploitive treatment.

Farm livestock must be ensured a life free from undue stress, pain, and suffering.

The farmers should obtain maximal return and satisfaction from their work.

The land should be sustained in a healthy condition for future generations.
(The Northeast Organic Farming Association of New York, Inc.)

Compromise and change are inevitable due to our limited knowledge of ecology and the competitive demands of economic survival in the marketplace.

However, each case must be consistent with the above principles and renounce any practice that has a detrimental effect on the soil and ecosystem, or results in by-products or residues which are harmful to farm workers or consumers. Currently, organic produce costs 30-50% more than regular produce. The price difference is steadily declining, as the demand for organics increases. In addition, organic suppliers are plentiful in the Houston area - Whole Foods, Randall's and Fiesta are local, easily accessible grocery stores which are all certified to sell organic produce.

Food Group
Appendix D: Organic Produce

Definition of Organic Produce

Problem 1: The Negative Impact of Our Food

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Food Group Appendix D: Organic Produce

Definition of Organic Produce

Problem 1: The Negative Impact of Our Food

Back to Food Page

Back to Bake 302 Page

Food Group
Appendix D: Organic Produce